Slow Cooker Italian Pork Roast with Wine Recipe
Tender pork butt braised in a red wine pan sauce with carrots and onions
Equipment
Ingredients
- 2 tbsp Fennel seeds
- 1 tsp Dried oregano
- 1 tsp Dried rosemary
- 1/2 tsp Red pepper flakes
- 1 tbsp Black peppercorns
- 1 tbsp Kosher salt
- 2 tbsp Olive oil
- 3 lbs Pork butt, boneless
- 1/2 cup Chicken stock
- 1 cup Red wine
- 3-4 cloves Garlic, minced
- 3 large Carrots, diced
- 1 large Yellow onion, diced
- Fresh herbs, for garnish
Instructions
- Add chopped carrots, onions, and garlic to a crock pot.
- In a mortar and pestle or spice grinder combine fennel seeds, oregano, rosemary, red pepper flakes, salt, and pepper. Grind together to form a fine seasoning mixture. Evenly season the pork butt on all sides.
- In a large sauté pan, heat olive oil over medium-high heat. Sear all sides of the pork butt. Once browned, transfer pork to the crockpot with the onions and carrots.
- Deglaze the pan with red wine, scraping any burnt bits off the bottom. Add in the chicken stock and simmer for 3-4 minutes until the sauce thickens slightly.
- Pour the red wine sauce over the pork and vegetables, cover and cook on high for 6 hours.
- Once the pork is done braising, remove from the crockpot and shred. Serve over mashed potatoes with the cooked carrots and extra sauce.
Notes
*If pork is not fork tender after 6 hours, continue cooking on high, checking every 30 minutes. Cooking time may vary based on the size of the pork butt.
*You can add baby potatoes in with you roast if desired.
*Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 11gProtein: 44gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 137mgSodium: 1413mgPotassium: 1063mgFiber: 3gSugar: 3gVitamin A: 6094IUVitamin C: 5mgCalcium: 95mgIron: 4mg